Fundamentals in food service operations / Claire Ann M. Yao
Material type: TextSeries: HRM-Tourism SeriesPublisher: Manila : Rex Book Store, 2022Copyright date: ©2022Edition: First EditionDescription: vi, 222 pages : illustrated ; 26 cmContent type: text Media type: unmediated Carrier type: sheetISBN: 978-621-04-3439-2Subject(s): Food service industryDDC classification: 338.4764795Item type | Current library | Collection | Call number | Status | Date due | Barcode |
---|---|---|---|---|---|---|
Book | Capt. Geronimo Amurao Learning Resource Center General Collection | BSTM | 338.4764795 Y18f 2022 (Browse shelf (Opens below)) | Available | 002927 |
Browsing Capt. Geronimo Amurao Learning Resource Center shelves, Shelving location: General Collection, Collection: BSTM Close shelf browser (Hides shelf browser)
306 D7172g 2020 Global culture and tourism geography / | 306 D7172g 2020 Global culture and tourism geography / | 331.133 Aq56m 2020 Multicultural diversity in the workplace for the tourism professional / | 338.4764795 Y18f 2022 Fundamentals in food service operations / | 338.4791 Ap34t 2021 Travel & tour management / | 338.4791 C8151e 2021 Ergonomics and facilities planning for the hospitality industry / | 338.4791 C8151r 2021 Research in tourism / |
Includes index
"OBE Approach"
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